Day 262/365: Goody Kefir

As a Food Technologist and Enzyme Therapist, I am very curious with and interested in natural foodstuffs that strengthen our body and boost our immune system. This inquisitiveness led me to study food enzymes and their beneficial effects to our physical well-being. With this knowledge, I was able to help quite a number of people who were suffering from different kinds of incurable diseases like diabetes, asthma, lupus, arthritis and cancer, to name a few.

About a year ago, my Chinese friend introduced me to kefir. He’s taking it on a daily basis to cure his illnesses. Curious, I started my research works on kefir immediately. Impressed with my findings, I began experimenting and developing “milk kefir” out of raw milk and a tablespoonful of kefir grains.

Kefir is a cultured, enzyme-rich food (both microbial and digestive enzymes) filled with friendly micro-organisms that help balance our “inner ecosystem.” Though it tastes a bit sour, kefir is refreshing and more nutritious and therapeutic than yogurt because it supplies complete protein, essential minerals, and valuable B vitamins.

After numerous trials and errors, I was able to master the fermentation process of kefir using fresh raw milk. As my “milk kefir” passed the discriminating taste of my friends, I began to market it to my other acquaintances who recommended it to their own set of friends and acquaintances. As the demand for it increases, I decided to venture into mass production. Those familiar with its selling price in the market will certainly be surprised to find out that my pre-introductory price is only P300.00 per liter.

To maximize its health benefits, I integrated milk kefir in a 7-day diet program. So far, all of those who underwent this diet program got positive results like regular bowel movement, greater stamina, resistance to illnesses, and weight loss of 5 to 10 pounds.